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Riz au poulet portoricain

Name: Riz au poulet portoricain
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: PR
Ingredients: 1.2 kg chicken thighs and drumsticks; 2 tsp adobo seasoning (or 1 tsp salt, ½ tsp garlic powder, ½ tsp oregano); 3 tbsp achiote oil (or olive oil with 1 tsp ground achiote); 4 tbsp sofrito (blended onion, peppers, garlic and coriander); 100 g tomato sauce (passata); 2 tbsp alcaparrado (olives and capers), or 10 olives and 1 tbsp capers; 500 g medium-grain rice, rinsed; 750 ml chicken stock; 1 tsp salt; 1 bay leaf; 100 g frozen peas; 1 roasted red pepper (pimiento), cut into strips

20m

Prépa

60m

Cuisson

Portions

Moyen

Difficulté

Poulet mijoté au sofrito, olives et câpres, cuit avec du riz doré au roucou dans une seule cocotte.

#puerto-rican#chicken#rice#sofrito#achiote#one-pot

Portions

6portions

Ingrédients

Nutrition

calories640

protein36g

carbs72g

fat21g

fiber3g

Par portion

Étapes

Season and brown the chicken

Rub the chicken all over with the adobo seasoning. Heat the achiote oil over medium-high heat in a large, heavy pot (such as a Dutch oven or caldero) and brown the chicken about 4 minutes per side.

1.2 kg chicken
2 tsp adobo seasoning
3 tbsp achiote oil

✅ C'est prêt quand : chicken is golden on both sides but not fully cooked through

⏱8:00

Add the sofrito

Add the sofrito, tomato sauce and alcaparrado to the pot and cook over medium heat for about 3 minutes, stirring, until fragrant and slightly darker. Pour in 250 ml of the chicken stock, cover and simmer for 15 minutes.

4 tbsp sofrito
100 g tomato sauce
2 tbsp alcaparrado
250 ml chicken stock

✅ C'est prêt quand : sauce smells fragrant and chicken is almost fully cooked

⏱18:00

Add the rice

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Cook covered

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Serve

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Season and brown the chicken

Rub the chicken all over with the adobo seasoning. Heat the achiote oil over medium-high heat in a large, heavy pot (such as a Dutch oven or caldero) and brown the chicken about 4 minutes per side.

1.2 kg chicken
2 tsp adobo seasoning
3 tbsp achiote oil

✅ C'est prêt quand : chicken is golden on both sides but not fully cooked through

⏱8:00

Add the sofrito

4 tbsp sofrito
100 g tomato sauce
2 tbsp alcaparrado
250 ml chicken stock

✅ C'est prêt quand : sauce smells fragrant and chicken is almost fully cooked

⏱18:00

Add the rice

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Cook covered

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Serve

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History & Culture

The Story Behind the Dish

📍 All over Puerto Rico📅 Colonial era🍗 PR

Arroz con pollo is cooked across the Spanish-speaking world, but the Puerto Rican version is defined by sofrito, alcaparrado and the golden colour of achiote oil.

It's a staple of Sunday lunches, birthday parties and family gatherings.